Ingredients
2 cups almond flour
⅓ cup erythritol (or preferred granulated sweetener)
Pinch of salt
1 tsp coconut extract
½ cup unsalted butter, softened
1 large egg
7.5 oz Lily’s milk chocolate
Crushed pecans, for topping
Unsweetened shredded coconut, for topping
1 tsp coconut oil (for melting chocolate)
Instructions
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, erythritol, salt, and coconut extract.
Add the softened butter and rub it into the dry ingredients until fully incorporated.
Add the egg and mix until a soft dough forms.
Scoop tablespoon-sized portions (about 1-inch balls) and roll into balls.
Place on the prepared baking sheet and gently press down to flatten slightly.
Tip: Wearing gloves helps prevent sticking.
Leave space between cookies, as they will spread slightly.
Bake for 20–25 minutes, until the edges are lightly browned.
Remove from oven and allow cookies to cool completely—they will firm up as they cool.
Melt the chocolate with coconut oil, stirring until smooth.
Spoon chocolate over half of each cookie.
Sprinkle with crushed pecans and unsweetened coconut.
Refrigerate until the chocolate is set.
Store in an airtight container.